At New York City Martini haven Temple Bar, Michael McIlroy created a Dirty Martini to satisfy cravings both savory and spicy. “The Salt & Pepper Martini is a savory Martini variation that uses celery, espelette [chile] liqueur, and manzanilla sherry to play on the drink’s namesake—salt and pepper,” explains head bartender Samantha Casuga. “Although packed with flavor, it drinks as a dry Martini, leaving the mouth watering, and its perfect little Sweety Drop pepper garnish makes for a sweet and spicy finish.”
2 oz. London dry gin
1/2 oz. blanc vermouth
1/2 oz. manzanilla sherry
1/4 oz. chile liqueur (McIlroy uses Giffard Piment d’Espelette)
8 dashes celery bitters
3 drops saline solution (4:1 water to salt)
2 oz. London dry gin
1/2 oz. blanc vermouth
1/2 oz. manzanilla sherry
1/4 oz. chile liqueur (McIlroy uses Giffard Piment d’Espelette)
8 dashes celery bitters
3 drops saline solution (4:1 water to salt)
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: Sweety Drop pepper
To mix the drink, in a mixing glass combine all of the ingredients. Add ice and stir to chill,
then strain into a chilled coupe and garnish with a Sweety Drop pepper.
Michael McIlroy, Temple Bar, New York City
